Amount
Ingredient
Preparation



6
ounces
split peas

moong dhal or yellow



2
tablespoons
ghee

heaped ghee



1
large
onion

onion fine , finely chopped



1
Fresh
green chili





2
Cinnamon
cinnamon sticks

broken up.



1/2
teaspoon
turmeric





1/2
teaspoon
garam masala





1/4
teaspoon
chili powder





1
teaspoon
salt

to taste



1
teaspoon
cumin

ground



2
Ripe
tomatoes

skinned, chopped



20
ounces
water

warm water (brit pint)



2
tablespoons
oil





1/2
teaspoon
mustard seeds





2
cloves
garlic

peeled and minced, chopped



1
Or 2
hot green chillies

dried hot chillies, coarsley chopped



4
ounces
spinach

frozen, or 10 oz fresh, finely chopped

 1) Wash and soak the dhal for 2 hours and drain well.

2) Melt ghee over medium heat in a non-stick pan and fry the 
onions, green chilli and cinnamon until onions are slightly 
browned, about 6 to 8 minutes.

3) Add the turmeric and garam masala, stir and mix well.

4) Add the dhal, chilli powder and salt, stir and fry for 8 to 1 
minutes over a low heat.

5) Add the cumin and tomato, stir and cook for 3 to 4 minutes.

6) Add the water, bring to the boil, cover and simmer for 3 to 35 
minutes, stirring occasionally.

7) Meanwhile, heat the oil over a medium heat and fry the 
mustard seeds until they pop.

8) Add the garlic and allow it to turn slightly brown.

9) Add the dried red chillies, then the spinach, stir and mix 
thoroughly.

Cover the pan and simmer for 5 minutes.

1) Add the spinach to the dhal, cover and cook over a low 
heat for 1 minutes, stirring occasionally.

Remove pan from heat.

Serve with rice, parathas/rotis.

Kebabs, tandoori chicken accompany well.

Variation.

Use chunky cauliflower florets instead of spinach - less 
preparation.